Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.

Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F. Garnish with parsley.

Spinach Artichoke Sides

Ingredients

2 Tablespoons Olive Oil

1 (10 Ounce) Package Frozen Chopped Spinach, Thawed And Squeezed Dry

4 Ounces Thinly Sliced Prosciutto, Chopped And Fried Crisp

1 (4 Ounce) Jar Roasted Red Peppers, Drained And Chopped

1 (6.5 Ounce) Jar Artichoke Hearts, Drained And Sliced

2 Tablespoon Minced Garlic

Directions

Heat the oil in a large skillet over medium-low heat. Add the spinach, red peppers and artichoke hearts. Season with garlic. Cook and stir for 15 minutes, until heated through. Crumble the crisp prosciutto over the top.